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85th Anniversary in London
Tuesday 13th November
85 years ago, Andre Simon held the Society’s inaugural meal at the Café Royal. It had an Alsace theme, and IWFS branches are being encouraged to organise an event during the anniversary week in celebration of our foundation.
The London and St. James’s Branches will be marking this event with a black tie dinner at the Livery Hall of the Worshipful Company of Innholders in the City on Tuesday 13th November. We will be joined by David Ling former Grand Master of the Confrérie de St. Etienne d’Alsace and Alsace Wine Advisor to the IWFS Wines Committee. This will be a very special event, so please do come if you possibly can. Members of all IWFS Branches are very welcome to join us for this event.
The menu and matched wines will honour the theme of the Society’s inaugural meal, but with a 21st century twist. We are very fortunate that some of the wines are being sponsored by Alsace producers.
The Hall is housed in a Grade II listed building on College Street the site of which has been in the possession of the Innholders’ Livery Company since 1473. The original hall was destroyed in the Great Fire but has been rebuilt several times since, most recently in the late 1980’s. It became a Grade II listed building in 1952.
The Hall is also home to Herbert Berger and his talented team. Herbert Berger is the past winner of 3 Michelin Stars, notably at 1 Lombard Street, and at the Café Royal where he was Executive Chef. He has been at the Innholders’ since 2012 and has established the Hall as the City venue for fine dining. Herbert is very familiar with Alsace cuisine, and has embraced this project with enthusiasm. He has provided several memorable meals for London Branch in previous years, and is the holder of a society award. He is looking forward to helping us celebrate our anniversary.
The menu will be as follows:
Aperitif: Dopff au Moulin Cuvée Julien, Cremant d’Alsace, Brut NV
Canapés: Alsace specialities; foie gras, tart flambe, mini choucroute
First course: Fillet of zander or perch with salsify; Riesling, crayfish and mushroom sauce
Main course: Roast partridge with braised savoy cabbage and black forest ham, Pinot Noir jus, mash and root vegetable fondants
Cheese Course: Munster cheese dish
Dessert: Quetsche and almond tart with cinnamon, prune and vanilla ice cream~
Coffee and Gugelhopf cake
We do hope that you will be able to join us.